30 Minute Shepherd's Pie
  • Cooking Time: 30 - 45
  • 2 pounds potatoes, such as russet, peeled and cubed
  • 2 tablespoons sour cream or softened cream cheese
  • 1 large egg yolk
  • 1/2 cup cream, for a lighter version substitute vegetable or
  • chicken broth
  • Salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 3/4 pounds ground beef or ground lamb
  • 1 carrot, peeled and chopped
  • 1 onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef stock or broth
  • 2 teaspoons Worcestershire, eyeball it
  • 1/2 cup frozen peas, a couple of handfuls
  • 1 teaspoon sweet paprika
  • 2 tablespoons chopped fresh parsley leaves
  1. Boil potatoes in salted water until tender, about 12 minutes.
  2. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream.
  3. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
  4. While potatoes boil, preheat a large skillet over medium high heat.
  5. Add oil to hot pan with beef or lamb.
  6. Season meat with salt and pepper.
  7. Brown and crumble meat for 3 or 4 minutes.
  8. If you are using lamb and the pan is fatty, spoon away some of the drippings.
  9. Add chopped carrot and onion to the meat.
  10. Cook veggies with meat 5 minutes, stirring frequently.
  11. In a second small skillet over medium heat cook butter and flour together 2 minutes.
  12. Whisk in broth and Worcestershire sauce.
  13. Thicken gravy 1 minute.
  14. Add gravy to meat and vegetables.
  15. Stir in peas.
  16. Preheat broiler to high.
  17. Fill a small rectangular casserole with meat and vegetable mixture.
  18. Spoon potatoes over meat evenly.
  19. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned.
  20. Top casserole dish with chopped parsley and serve.